Pasta Fagioli

Well I must say that today was quite the glorious day. Busy busy and just fantastic.

And lucky for us, dinner was much of the same!

Pasta Fagioli

This is a recipe that I’ve had at The Man’s family’s house many times and one that I always enjoy.

And with Lil’ Sis being home I thought this was the perfect time to try to make this recipe on my own since she’s never tried it!

Plus I figured I’d score a few points with The Man as well 😉

So I made a few phone calls and got the details I needed to recreate this dish… which I stuck to for the most part (shocking, I know).

1 onion, chopped

1.25 lbs chicken breast, chopped

2 cloves garlic, chopped

32 oz. chicken broth

32 oz. water

3 cans great Northern beans, undrained

1 jar pasta sauce

3/4 package ditalini pasta

1 tblsp dried basil

1 tblsp olive oil

black pepper to taste

shredded Parmesan cheese to serve

Start by cooking the onion and chicken in olive oil over medium-high heat until mostly cooked through. Add garlic towards the end of cooking, season with some black pepper while you’re at it.

Then in goes the chicken broth and water. Bring up to a boil then turn down to a simmer, cover and cook for 30 minutes.

After 30 minutes is up, in goes the pasta sauce, beans, basil and a lil’ more pepper if you like. Bring to a boil and then turn down to a simmer, cooking for another 45 minutes to 1 hour.

Once time is up, bring to a boil and add in your pasta – cooking according to directions. Once the pasta is done, turn heat down and let the mixture sit for another 10 minutes or so to get nice n’ thick and delicious.

Have never seen pasta fagioli with chicken. Made it tonight and it is fantastic. My kids both loved it and one eats no soups normally. It is nice and thick so I think that is why they loved it! Thanks!